So after reading Ani Phyo's Raw Food book I discovered a recipe for Almond Yogurt which got my wheels turning, oh how I have missed yogurt! I had no idea that you could make yogurt from nuts! I love yogurt, there is nothing that beats the creaminess and texture of some yogurt, fruit, and granola. So after trying the new coconut milk yogurt and not being very impressed with the strange taste and high sugar content, I decided to try this recipe. After making it two times I learned how to make it perfect. The first mistake I made was not using a cheesecloth which left the texture chunky and crunchy which was not the yogurt I was hoping for. Also, I made sure to blanch the almonds ridding them of their skin which helped to make a smoother yogurt. So here is the recipe:
1)Blanch 1 cup of almonds:
Boil water and then turn off the heat, throw the almonds into the water and stir for 7 seconds. Strain almonds, and immediately put into an ice water bath. Then pop off the skin between your thumb and forefinger.
2) Place blanched almonds into a bowl and fill with enough water to cover all the almonds, cover and let soak for at least 12 hours
3) Drain almonds and place in food processor or blend with 1 cup water and juice from 1 lemon, blend until it forms fine, watery consistency
4) Place almond mixture into a cheesecloth over a bowl and twist into a ball and squeeze all of the water out of the cheesecloth ball. Keep squeezing and squeezing until only almond pulp is left.
5) Place mixture in a mason jar and cover with a towel for at least 12 hours.
6) Enjoy your yogurt!! The whey of the yogurt will be separated with a yellow line usually an inch from the bottom.
Keep in mind, this can be made with any nut and with the other kinds of nut you do not have to blanch. Also, add jam, vanilla, stevia, or any other fruit or sweetener to make it even better! Hope you enjoy this dairy free, soy free, delicious yogurt, I certainly have!!!!!
